Moist, cinnamon banana bread studded with chopped pecans and pineapple pieces, this Hummingbird Bread is a spin on the classic Southern cake recipe!
Southern Hummingbird Bread
When I first moved to Texas, mom and I used to go to a local restaurant called The Picket Fence. It was known for its home cooking…and it’s dessert tray!!
This was the first place I tried Hummingbird Cake…I saw it on that dessert tray and just had to give it a taste! It was a moist layer cake, with cream cheese frosting, and lots of goodies baked inside. And it was amazing!!
Hummingbird bread is a loaf-style version of the classic hummingbird cake. It has all the same flavors and ingredients, but is baked in a loaf pan so it is especially easy to cut and serve.
If you’ve never tried hummingbird cake before, just imagine a carrot cake…with even more yummy mix-ins baked into it! You start with a moist banana bread batter that’s spiced with a hint of cinnamon and then you stir in chopped pecans, coconut, and pineapple chunks. It’s banana bread taken to the next level!!
If you’ve never tried hummingbird cake before, just imagine a carrot cake…with even more yummy mix-ins baked into it! Usually it is a layer cake, but we made a loaf cake so it is incredibly easy! Just mix, bake, and frost!
Why is it Called Hummingbird Cake?
The original hummingbird cake recipe originated in Jamaica, and was not called Hummingbird cake at all to start! Interestingly, the first known name for this recipe was “Doctor Bird Cake” in honor of the national bird, the scissor-tail hummingbird. Legend has it that the long beak probed like a doctor would their patient, hence the name. But by any name, this cake is a tropical flavored treat!
Related: Try our homemade zucchini bread recipe too!
Ingredients
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- ½ cup unsalted butter, softened
- ¾ cup sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups bananas, mashed
- 1 teaspoon vanilla extract
- 8 oz crushed pineapple
- 1 cup coconut
- â…“ cup pecans, chopped
For the Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¾ cup pecans, chopped, for garnish
Kitchen Tools Used
- Stand Mixer or Electric Hand Mixer
- Mixing bowls
- Loaf Pans
- Wire Cooling Rack
Instructions
To Prep: Preheat oven to 350 degrees and coat two loaf pans with non-stick cooking spray.
- Whisk together flour, baking soda, cinnamon, and salt in a large mixing bowl. In a separate large bowl, use an electric mixer to cream the butter and sugars. Mix in the eggs and vanilla extract.
- Gradually add the dry ingredients to the bowl of wet ingredients, mixing until well combined. The batter will still be kind of crumbly at this point.
- Fold in pineapple, coconut, pecans, and mashed banana.
- Pour batter into prepared pans and bake for 35-45 minutes, or until a toothpick inserted in the middle of each loaf comes out clean.
To Make the Cream Cheese Frosting
Beat together all frosting ingredients (except pecans) until smooth and fluffy.
When bread has completely cooled, spread frosting generously to coat. Sprinkle with chopped pecans.
Frequently Asked Questions
Does Cream Cheese Icing Need to be Refrigerated?
Yes, desserts made with cream cheese frosting should always be kept in the refrigerator. You can simply cover the loaf pan with aluminum foil or plastic wrap and store in the fridge for 3-4 days.
Another option is to bake the bread and keep it covered at room temperature, then frost it when you’re ready to serve. Bread tends to dry out more quickly in the fridge.
Can You Freeze Hummingbird Bread?
Yes, this bread can be frozen. Simply wrap the whole loaf (after it is cooled) in parchment paper and place into a large freezer bag. It will stay good in the freezer for up to 3 months. You can also freeze individual slices using the same method. I recommend waiting to frost until after you thaw.
More Dessert Bread Recipes To Try:
- Bailey’s Irish Cream Pound Cake
- Friendship Banana Bread (No Nuts)
- Old Fashioned White Fruitcake
- Grandma’s Zucchini Bread
Printable Copy of Our Hummingbird Bread Recipe
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Hummingbird Bread with Cream Cheese Frosting
Equipment
- Stand Mixer or Electric Hand Mixer
- Mixing bowls
- Loaf Pans
- Wire cooling rack
Ingredients
- ½ cup unsalted butter softened
- ¾ cup sugar
- ¼ cup brown sugar packed
- 2 eggs
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups bananas mashed
- 1 teaspoon vanilla extract
- 8 oz crushed pineapple
- 1 cup coconut
- â…“ cup pecans chopped
For the Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¾ cup pecans chopped, for garnish
Instructions
nstructions
- Preheat oven to 350 degrees and coat two loaf pans with non-stick cooking spray.
- Whisk together flour, baking soda, cinnamon, and salt in a large mixing bowl.
- In a separate large bowl, use an electric mixer to cream the butter and sugars. Mix in the eggs and vanilla extract.
- Gradually add the dry ingredients to the bowl of wet ingredients, mixing until well combined. The batter will still be kind of crumbly at this point.
- Stir in pineapple, coconut, pecans, and mashed banana.
- Scoop batter into prepared pans and bake for 35-45 minutes, or until a toothpick inserted in the middle of each loaf comes out clean.
To Make the Cream Cheese Frosting
- Beat together all frosting ingredients (except pecans) until smooth and fluffy.
- When bread has completely cooled, spread frosting generously to coat. Sprinkle with chopped pecans.
Notes
Nutrition
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Absolutely delicious! I’ve made the cake and it’s always a winner in my family so I tried this recipe for the bread and they loved it !! Thanks for sharing !!
Thanks for sharing your experience! We’re glad you loved the Hummingbird Bread 🙂
I noticed a different hummingbird bread recipe called for pineapple chunks undrained. I ended up throwing it out because it wouldn’t cook through. Do you drain the liquid in this? .
Hi Diane, yes, you’d want to drain excess moisture from the pineapple. I will update the recipe to make that more clear. Keep in mind that when preparing recipes online, even if they have the same name, what works in one recipe might not work in another.